Dosage: About 2 grams of yeast is needed to make 1 kilogram of noodles. In winter, when the temperature is low, the amount of yeast can be increased appropriately. It is best to add no more than 5 grams of yeast to 1 kilogram of noodles. Yeast measurement: 1 bottle cap of yeast is 5 grams. When making dough, add half a bottle cap to 1 kilogram of flour. High-sugar-tolerant yeast: When the added sugar exceeds 7%, it is best to use high-sugar-tolerant yeast. Adding a small amount of sugar when making dough can promote yeast fermentation, but too much sugar will affect yeast fermentation. Yeast activity: Best activity at 35 degrees.

1. The dough can produce more aromatic hydrocarbons through long-term low-temperature fermentation, making the bread richer in taste.

2. The dough is relatively dry

3. The timeline for refrigerated fermentation is relatively long. Don’t worry about over-fermentation. You can disperse the production process and arrange the time reasonably.

Process:

The sugar content is different, and the production process is also different. My operating habit is that noodles with a sugar content of less than 7% and good noodles can be refrigerated. Basic fermentation. Divide the dough after overnight. If the dough has a relatively high water content, it needs to be turned over in the middle.

Dough with a content higher than 7% should be divided and refrigerated before shaping. After overnight, take it out and heat it to 15 degrees before shaping.

Five key points of refrigerated fermentation method:

1. It is best to use fresh yeast or natural yeast.

2. The temperature of the dough should not exceed 27 degrees when refrigerated. If the temperature of the dough is relatively high, it can be placed in the freezer to cool down before being refrigerated.

3. The refrigeration temperature is controlled between 0 and 3 degrees.

4. Refrigerate and ferment until it is 1.5 times the size. You do not need to double the size.

5. When the temperature of the dough is relatively low, do not expose it. Put it directly into a proofing box with a relatively high humidity to prevent the skin from getting too wet. Put it directly into a proofing box with a relatively high humidity to prevent the skin from getting too wet. , small bubbles will be produced after baking.